The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman produtcs



This cheese belongs to the Pecorino cheese family and it is named after the “canestro” (basket) used to mould the curd. Canestrato is a semi-hard or hard cheese  produced generally from ewe’s milk, but in some cases also from cow’s or goat’s milk. The milk, raw or pasteurised, is coagulated at 35-36 oC (95-97 oF) with the addition of liquid rennet, rarely in paste. When the curd has reached the correct consistency, it is cut in pieces more or less small, according to the desired ageing time. The curd is then placed in moulds and pressed or dried to favour draining. After a few days, the cheese is salted generally in brine, but some producers prefer dry salting. The cheese is then allowed to mature under temperature and humidity conditions varying according to the desired ageing time. Normally, this stage takes place in controlled rooms, but a few producers prefer natural caves, and lasts from 6 months to 1 year.

This product is part of the historic tour

In which farmhouses can you find this product?

In which producers can you find this product

Domenico Stocchi’s knowledge has been in part acquired in the halls of the Agrarian Institute, but more importantly it is the fruit of direct
The company La Quercia srl, owned by Angelini Ercole and Latini Vittorio, was created with the aim of producing and marketing cheese and ricotta